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Eggplant Lasagna in the oven

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Eggplant Lasagna in the oven

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Tempo de preparo

55 min(s)


4 servings


  • Medium size eggplant | 2 unit(s)
  • Onion, diced | 1 unit(s)
  • Crushed garlic cloves | 2 unit(s)
  • Tomato sauce | 320 g
  • Sliced Light Mozzarella | 200 g
  • Olive oil |  to taste
  • Salt and Black Pepper |  to taste
  • Grated Parmesan Cheese | 300 g


  1. - wash the eggplants well and slice them with the skin in the direction of the fulfillment of them, in thin slices but carefully so as not to tear it. Reserve - In a large pan, place a spoon of olive oil, the garlic and the onion and sauté. After browning, add the tomato sauce, season with salt and pepper and bring to a boil. - When it starts to boil, put the eggplant slices to cook a little. Place so as not to bend them. It's just to get softer. It doesn't need to cook much as it will still go in the oven. - Putting cubes of zucchini in the sauce is a way to make it more nutritious.

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